I’ve been on a turmeric kick lately, which is great because there are 101 health benefits associated with it. It’s a huge antioxidant-powered anti-inflammatory, meaning it can aid in everything from reducing arthritis pain to heart disease prevention.
It’s also frequently used in Chinese Medicine to treat depression, and it’s been shown to delay liver damage. With how brutal this winter’s been, it’s no wonder I’ve been consuming so much of the stuff. How else am I going to counteract all that alcohol I’ve been consuming as a result of my snow-induced depression? Kidding of course.
I will admit, however, a ginger-lemon-honey-turmeric tonic makes a great morning choice after a night out on the town. As does this breakfast.
In drink form or not, my turmeric intake often goes hand in hand with my ginger intake. The two make great partners in the kitchen, both in terms of health and flavor rationale. (Ginger’s another one of those anti-inflammatory, detoxifying godsends.)
Thus, it seemed only natural to take them to my apples for a Saturday morning breakfast. Sweetened with a little raw honey, which gets counter-balanced with a little lime, this brings a wonderful way to wake up. Plus, did I mention there’s peanut butter in this? Is there any better way to wake up than with that? For this PB-junkie, the answer is no.
- -1 Tbsp. coconut oil
- -3/4 cup millet + 2 1/2 cups water
- -1 large sweet apple, chopped
- -1 Tbsp. minced ginger
- -1 scant tsp. turmeric powder
- -1 tsp. cinnamon
- -1/2-3/4 cup soy milk, divided
- -1 lime
- -2 Tbsp. raw honey (start with 2 Tbsp.; may add more to taste, dependent upon your apple variety and preferences)
- -2 Tbsp. peanut butter
- -Handful of chopped pan-toasted raw cashews, (optional but adds a nice crunch)
- -Salt, to taste
- Bring water and millet to a boil. Cover, and reduce heat to a low simmer. Cook for 20 minutes, or until millet is tender and creamy. Add more water, if needed, to make creamy.
- Meanwhile, in a large, non-stick skillet, heat coconut oil over medium. Add ginger. Saute, stirring frequently, until ginger is browned. Stir in apples and season with salt. Cook for 3 minutes. Add cinnamon and turmeric powder, and cook for another 2 minutes, until spices are fragrant, stirring regularly. Stir in soy milk, lime and honey. Reduce heat to a low simmer.
- Once honey melts, cover apples with a lid. Let cook another 7-10 minutes or so, until apples are soft, checking occasionally to stir. Stir in peanut butter.
- Add remaining 1/4-1/2 cup of soy milk to millet until it reaches desired creaminess, and bring back to a low simmer until heated through. Divide between bowls and top with apples. Adjust salt, to taste. Top with cashews, if using.
The standard water:millet ration is increased here to make the millet a bit creamier. If it still feels a little dry as your cooking it, throw in a splash of water or milk towards the end to fluff it back up.